I finally got around to making some (wheat- and sugar-free) carrot cake in muffin form with Carrot Cake-infused oil. They were seriously tasty (and seriously filling!). I think the tea helped add extra richness which played nicely with the walnuts I sprinkled in. I’m glad as I didn’t think it would make much difference, and it’s a shame to waste tasty tea.

The recipe I use calls for (melted) coconut oil. I just melted the oil down in a small pot on the stove, added the tea, let it simmer for about 5 minutes and then sit for a few more. Then I strained the tea out and added the oil to the batter. Yum! You can do the same with butter or any kind of oil in recipes. The fats carry the flavour better in food than water.

You’re right! Miracle product. Healthiest, most stable oil to cook with and also a lifesaver for dry winter skin. I’ve never infused buttercream but that sounds delicious! It’s a good excuse to make some cupcakes, anyway.

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The recipe I use calls for (melted) coconut oil. I just melted the oil down in a small pot on the stove, added the tea, let it simmer for about 5 minutes and then sit for a few more. Then I strained the tea out and added the oil to the batter. Yum! You can do the same with butter or any kind of oil in recipes. The fats carry the flavour better in food than water.

You’re right! Miracle product. Healthiest, most stable oil to cook with and also a lifesaver for dry winter skin. I’ve never infused buttercream but that sounds delicious! It’s a good excuse to make some cupcakes, anyway.